Panna Cotta with Carrots

Ingredients

1 onion, minced

1 tbsp (15 ml) butter

1 1/2 cups (375 ml) carrots, cut in pieces

2 1/4 cups (560 ml) milk

1 tbsp (15 ml) gelatine

3 tbsp (45 ml) cold water

Salt and pepper

Method

In a casserole, soften onions in butter. Add carrots and continue cooking for 2 minutes. Add milk and bring to boil. Season with salt and pepper. Cover and simmer at low heat for 20 minutes or until carrots are tender.

Oil 4 – ½ cup (125ml) ramekins.

In a bowl, soak gelatine in water for 5 minutes.

Pour gelatine into the carrot mix.

In a mixer, purée mix until it is smooth and homogeneous. Season to taste with salt and pepper.

Divide mixture equally in each ramekin. Let cool in the refrigerator for 6 hours.